Eagerly awaited the arrival of J's 'pig lady' - running late and lost in her van. Her delay meant the butchery had to be a bit swifter and so this time I was just an onlooker. So..sad not to be wielding the knife once again I got my camera out and (probably distractingly) started snapping.
The head of this happy pig got turned into Brawn - otherwise known as "Head Cheese"(!), which looked beautiful, with a bright orange carrot running through the centre. It was also delicious with a few cornichons. I suppose historically these have been made as a good way of using up the head of an animal. Originally a peasant food in the Middle Ages, it's amazing how this kind of thing can now be served in up-market establishments. Every European country seems to have its own variation of head cheese. I'll try to find it wherever I next go.I love how British foodies are reverting to classics and, especially with meat, continuing that waste-not mentality which makes it okay to serve bone marrow.....some of which, by the way, my mum and I cheekily enjoyed (a present after Butcher lesson number 1) on toast with salt and pepper. Life is great.
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